Going gluten free


How to add variety and taste to a gluten free diet while still enjoying your favourite meals

Whether you are coeliac or just enjoy following a gluten free lifestyle, these recipes use fresh, wholesome ingredients and show how you can add variety and taste into a gluten free diet.

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From the perfect savoury or sweet breakfast dish to a gourmet sandwich for lunch,  followed by the perfect alternative to fried fish and chips, this summer menu has been created by Sophie Henley of Henley’s Wholefoods, using Helga’s Gluten Free bread. Some of the recipes are also dairy free.


 “Warm up your mornings with this French toast recipe. I love layering up the stack and drizzling it with maple syrup for the ultimate indulgent brekkie in bed” – Sophie Henley, Henley’s Wholefoods

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Preparation time: 10 minutes (plus 30 minutes soaking)
Cooking time: 17 minutes
Serves 2

4 slices Helga’s Gluten Free Wholemeal bread
3 eggs
1/3 cup almond milk
Pinch of salt
50g walnuts
1/3 cup maple syrup, plus extra to serve
4 rindless rashers bacon (optional)
2 small bananas
1 heaped tablespoon coconut sugar

Place eggs, almond milk and salt in a bowl and whisk until combined. Place bread into lamington pan or similar rectangular dish. Pour batter over bread. Leave to sit and soak in the eggy goodness for 30 minutes, gently turning after 15 minutes.
Meanwhile, heat oven to 1800
Line baking tray with baking paper, scatter with walnuts and pour over maple syrup. Stir to coat nuts evenly. Roast 12 minutes or until nuts are toasted and caramelised, stirring occasionally. Set aside. Turn off oven.
Heat a large non-stick frying pan over a medium heat.
Cook bacon 2-3 minutes each side. Remove from pan and keep warm in oven.
Remove bread from the batter, cook both sides until golden brown. Remove from pan.
Cut bananas in half lengthways and coat inside lengths with coconut sugar. Place in pan, sugar side down and cook until golden and sticky.
Now it’s time to assemble the stack! Layer from the bottom up: bread – bacon – banana – nuts –bread – bacon – banana – nuts – then drizzle with the extra syrup to serve.


“This is the perfect savoury breakfast for someone like me who is always on the go – you can even prep the mince earlier and just heat it up before creating your jaffle. Add a slice of parmesan for some cheesy goodness if you’re feeling adventurous!” Sophie Henley

gluten free.Indian Link

Preparation time: 15 minutes
Cooking time: 45 minutes
Makes 2 jaffles

4 slices Helga’s Gluten Free 5 Seeds bread
1 tablespoon olive oil
1 brown onion, finely chopped
500g beef mince ( If you don’t eat beef, you can substitute another meat proten)
1 carrot, grated
2 cloves garlic, crushed
3 teaspoons ground cumin
1 tablespoon finely grated ginger
1 -2 red chilies, finely chopped (keep seeds if like a little extra kick)
400g can diced tomatoes
1/4 cup tomato paste
1 1/2 teaspoons dried oregano
2 teaspoons fresh thyme leaves
Salt, to taste
Olive oil spray
2 egg yolks
Baby spinach leaves

Heat oil in a frying pan over a medium heat.
Add onion and cook 10 minutes, until softened, stirring occasionally.
Increase heat and add mince, carrot, garlic and cumin. Cook, stirring constantly, to break up mince, until browned.
Add ginger, chilies, tomatoes, tomato paste, oregano, thyme and salt.
Reduce heat and simmer 30 minutes, until very thick, stirring occasionally.
Spray a jaffle iron with olive oil spray, then preheat. Spread 1 heaped tablespoon of spicy beef over one slice of bread, make a well in the centre of the beef mixture, then carefully place an egg yolk in the well. Top with a few baby spinach leaves. Gently cover with another bread slice. Repeat with remaining bread.
Carefully place the two sandwiches in the jaffle iron and spray with olive oil spray. Close the lid and cook for 5 minutes or until bread is golden and crunchy.
Refrigerate leftover spicy beef mixture.


 “I love entertaining and these sandwiches go down a treat with a herbal tea or a glass of bubbles! With Helga’s new Gluten Free Wholemeal loaf and Henley’s dairy free “sour cream”, you know you can treat yourself and still treat your body right.” Sophie Henley

gluten free.Indian Link

Preparation time: 35 minutes (plus overnight chilling of coconut milk and 30 minutes cooling of chicken)
Cooking time: 1 hour 20 minutes
Makes 24 cocktail sandwiches


Poached chicken
1 whole chicken
1 tablespoon whole black peppercorns
1 stalk celery, roughly chopped
1 onion, roughly chopped
1 carrot, roughly chopped
2 bay leaves
1 sprig rosemary

Henley’s “sour cream”
165ml can coconut milk
3 teaspoons lemon juice
1/2 teaspoon apple cider vinegar
1/4 teaspoon sea salt

1/4 cup finely chopped parsley leaves
3 spring onions, finely chopped
1/3 cup slivered almonds, roasted and roughly chopped
Sea salt and ground black pepper
12 slices Helga’s Gluten Free Wholemeal bread

1 Lebanese cucumber, thinly sliced
Torn parsley leaves

Place can of coconut milk in the fridge overnight to chill.
Place chicken, peppercorns, celery, onion, carrot, bay leaves and rosemary in a large saucepan and cover with cold water. Bring to the boil, then reduce heat to low and simmer gently for 1 hour and 20 minutes.
Remove chicken and set aside for 30 minutes to cool.
Remove chicken from bones and skin, then shred meat with 2 forks.
Carefully turn the can of chilled coconut milk upside down, then use a can opener to remove the bottom of the can. Drain off the liquid and scrape the thick coconut cream into a You should have about 1/3 cup coconut cream.
Add the lemon juice, vinegar and sea salt. Stir until smooth.
Combine 2 cups chicken, Henley’s “sour cream”, parsley, spring onions and slivered almonds into large bowl, and mix well. Season with salt and pepper.
Evenly spread filling over 6 of the bread slices. Top with remaining bread slices and press down gently. Cut each sandwich into 4 squares. Top each square with a slice of cucumber and garnish with parsley.


 “There’s nothing more Aussie than fish and chips. With Helga’s Gluten Free Sunflower & Red Quinoa, you can make the Henley’s Wholefoods fish and chips that taste a WHOLE lot better than the local chippie. Plus, you can rest easy knowing it’s gluten and dairy free. We think that’s a great excuse for a second helping!” Sophie Henley

gluten free.Indian Link

Preparation time: 20 minutes
Cooking time: 22 minutes
Serves 4-6

5 slices Helga’s Gluten Free Sunflower & Red Quinoa bread
1/3 cup extra virgin olive oil
1/2 cup chopped parsley leaves
1 long chilli, finely chopped (remove and discard seeds)
2 cloves garlic, chopped
1/3 cup pine nuts
Sea salt and ground black pepper
750g flathead fillets, halved if large
Olive oil spray

Quick lemon mayonnaise
2 egg yolks, at room temperature
1/4 teaspoon sea salt
1 teaspoon Dijon style mustard
1 tablespoon lemon juice
100ml vegetable oil
100ml extra virgin olive oil

To serve
Lemon wedges
Sweet potato chips
Green salad

Preheat oven to 180C.
Tear bread into rough pieces and place on a large baking tray. Drizzle with 2 tablespoons of the olive oil and toss to coat. Bake 12 minutes or until toasted.
Place bread pieces in a food processor along with parsley, chilli, garlic, pine nuts, salt and pepper and the remaining olive oil, and process into rough crumbs.
Line the oven tray with baking paper and place flathead fillets onto the paper. Evenly pile and compress the breadcrumb mixture on top of fillets. Spray with olive oil. Bake 10 minutes or until flesh is just cooked through and crust has browned.
Meanwhile, to make lemon mayonnaise, place egg yolks, salt, mustard and lemon juice in a tall jug. Combine oils and pour on top of egg yolks. Place a stick blender into the bottom of the jug. Blend for 10 seconds, then slowly draw the stick blender up, thus pushing remaining oil into the emulsion. Season with extra lemon juice, mustard and salt, to taste.
Serve fish with lemon mayonnaise, sweet potato chips and a green salad.